Whole Story

The Official Whole Foods Market® Blog

 

41 Comments

Comments

Sheila says ...
Help me make this recipe more natural and healthy. My whole family loves this lasagna, but even now at age (49 and kickin 50 in the behind) would like to lighten this up 1 lb of Lasagna noodles 1 to 1 1/2lb Ground Beef 1 to 1 1/2 lb of Hot Spicy Sausage 1 Green Pepper 1 Large Onion 5 Cloves of Garlic 1 lb of Mozarella Cheese (low fat is good) 1 small container of Rigotta cheeze (low fat is good) Sauce is normally Organic and than add 1 large can of Tomato Puree Brown all meat together add chopped up pepper and onion and garlic. Simmer the sauce at the same time, while cooking the lasagna noodles. After meat is brown drain and cool while the noodle and sause cook. Layer Noodles, First layer is all the Ricotta and a handful of meat and couple of spoons of sauce. Next layer is meat and sauce and mozarella cheese, next layer is the remaining ingredients. Bake at 350 for 40 min until cheese is melted. Serve
03/12/2009 7:28:08 PM CDT
Gwen says ...
I have a favorite, very addicting and not very healthy recipe that needs a makeover. Cornflake cookies 1 cup sugar 1 cup white corn syrup 1 1/2 cups peanut butter 6 cups corn flakes. Heat sugar and syrup till boiling. Add peanut butter and remove from heat. Stir well. pour over corn flakes and mix well. drop by spoonfuls onto wax paper. Work quickly or it will set up.
03/12/2009 9:45:08 PM CDT
Brittney Sinq says ...
Classic Pecan Pie My Mom has been making this pie off the back of the Karo Syrup jar for ages. She has made some tweaks over the years but it is still all sugar and fat. Please help me increase the nutrition and remove some of the empty calories. I have tried in the past to tweak it myself by adding more nuts and omitting some of the sugar, I even made it with a whole wheat crust. Sadly to say none of my experiments turned out, the pie would burn or wouldn't set up right. Please help me find a way to enjoy this treat without the consistency issues I have had with my substitutions. P.S. I personally think this pie is way too sweet, (it almost hurts), so if there is anything to be done about that without losing to much of the identity of the pie feel free to revolutionize this southern treat. 1 c. Karo Syrup (light or dark corn syrup) 1 c. White granulated sugar 1.5 c. Pecans 3 Large eggs 2 Tbs. Butter (melted) 1 Tsp. Vanilla extract Pinch of Salt 2 Tbs. Bourbon (optional) *1 Pie Crust (about 9 inch.) If making your own do not pre bake, or you can use the frozen one's from the market slightly thawed. In a large bowl combine syrup, eggs, sugar, butter, bourbon, salt and vanilla using a spoon. Stir in pecans. Pour filling into pie crust and bake on center rack of oven for 55 to 60 minutes. Cool for 2 hours on wire rack before serving. *High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F. Thanks, Brie
03/13/2009 11:17:33 AM CDT
Catherine Dougherty says ...
This bread is a traditional bread passed on by previous generations of “Catherine’s” from Ireland. It’s a coveted favorite at occasions. -Submitted by Catherine Dougherty (A fine Irish lass…) 3/13/2009 Irish Soda Bread 4 cups sifted flour (I personally just use Bread flour) ¼ cup granulated sugar 1 tsp salt 2 tbsp caraway seeds ¼ cup butter or margarine 2 cups raisins 1 1/3 cups buttermilk 1 egg, unbeaten 1 tsp baking soda 1 tsp baking powder Start heating oven at 375. Grease 2-quart casserole. Into mixing bowl, mix flour, sugar, salt, baking powder. Stir in caraway seeds. With pastry blender, or two butter knives, scissor-fashion, cut in butter till it is like coarse corn meal. Stir in raisins. Combine buttermilk, egg, soda. Stir into flour mixture until just moistened. Turn dough onto lightly floured surface, and knead lightly till smooth. Shape into ball. Place in casserole. With sharp knife, make 4” cross, ¼ inch deep in center. Brush the top with a beaten egg yolk. Bake 1 hour 10 minutes or until done (knife inserted in center comes out clean) Cool in pan 10 minutes, remove. Note: This unleavened (no yeast) bread tends to become stiff very quickly. So, as soon as you can cover the loaf in heavy duty foil while it is still warm to retain a softer consistency, for ease of cutting. Use a serrated edged knife. Microwaving or heating in the toaster oven makes this bread a tasty addition to that cup of coffee. Special note: I’d like to use a sugar alternative, will Stevia work in baking? Also, I’m concerned about using the processed flour, h/e heavier denser flours make the bread all the more stiff.
03/13/2009 4:45:56 PM CDT
Louvenia Evans says ...
I have been making this soup for my family for many years. Please give me a healthier version. Thanks a lot. Turkey Gumbo Vegitable Soup 2 Smoked turkey wings or turkey legs 1/2 lb of frozen cut okra 3 T of oil 1 t of salt 1 t black pepper 28 oz can of scrushed tomatoes 6 small can of tomato sauce one chopped onion 1/2 chopped green pepper 8 oz bag of frozen mixed vegetables 8 oz of frozen corn 2 1/2 cups of water pinch of sugar t of flour Cook on medium heat for 1 hour of until done. Serve hot with corn bread or crackers. Delicious!
03/13/2009 7:34:00 PM CDT
kari Soto says ...
My 9 year old son loves Brown Sugar Cinnamon Poptarts. He talks about how much he used to love eating them. Unfortunately he hasn't been able to indulge because he is allergic to gluten, casein, soy, and eggs. He has lost so many of his favorite old junk foods. I would love it if you could tell me how to make him a "poptart" that he could have when the urge hits. It would make him a very happy boy! Thank you, Kari Soto
03/15/2009 5:58:41 PM CDT
Ellen says ...
I've been making my mother's brisket recipe for years. Please help me find a way to make this family favorite a healthy makeover! 3 lbs. brisket 1 packet of onion soup 1/3 cup of yellow mustard 1/3 cup of ketchup 1/2 cup of brown sugar Mix ketchup and mustard together. rub over brisket- both sides. Mix onion soup and sugar together with 1 cup water and pour over birsket. Cook covered for 2 hrs at 350. Check at 1 hr. to prevent over cooking. Add more water if necessary. Remove from oven. Cool in refrigerator. Let skim fat. Cut and reheat at 350. Serve.
03/17/2009 3:51:28 PM CDT
Ava Romero says ...
blueberry coffee cake this recipe is very good, however its bad for your figure and unhealthy and an old woman named fran makes this so can you give me a healthy look on coffee cake blueberry coffee cake 2 tbs. butter 1 box white cake mix from betty crocker 3 eggs 1 cup sour cream crumb topping 1/2 cup brown sugar 1/3 cup finely chopped nuts 1 cup blueberries, fresh or frozen for crumb topping: in a small bowl mix together brown sugar and nuts. for filling: put cake mix in a bowl, then reserve 3 tablespoons and put sour cream in a cake and 3 eggs and stir with a fork in a whole bowl with cake mix and add 1 cup of blueberries. preheat oven to 350. grease a 12 inch bundt pan. batter will look lumpy. pour 1/2 batter and sprinkle the brown sugar and nut mixture you already made. then pour the rest of batter. bake at 350 for 45-50 minutes or until toothpick inserted in center comes out clean. cool on a cooling rack for 10 minutes. enjoy makes 8 servings
03/17/2009 11:34:01 PM CDT
Nancy Thomsen says ...
recipe that I would like to see get a helathy makeover is: Eggplant Parmesan. I am a vegatarian, trying to go vegan and raw. Thank you
03/29/2009 7:59:18 PM CDT
Tiffany says ...
This is my very favorite (and award-winning) brownie recipe. After not making it for many years, I pulled it out of the recipe box recently, and was shocked to find out that it uses Hershey's syrup. It won't taste acceptable to me until the chocolate-flavored high fructose corn syrup is eliminated, and I would love to reduce the butter and otherwise healthify the rest a little bit. Mint Brownies For the brownies: 1 c. sugar 1/2 c. butter, softened 4 eggs, beaten 1 c. flour 1/2 c. chopped walnuts, optional 1/2 tsp. salt 16 oz. Hershey's chocolate syrup 1 tsp. vanilla extract Mix all ingredients, and pour into a greased and floured 9x13" pan. Bake 35 minutes at 350 degrees. For the mint frosting: 2 c. powdered sugar 1/2 c. butter 2 T. creme de menthe Combine all ingredients and spread over cooled cake. For the chocolate glaze: 1 c. chocolate chips 6 tbsp. butter Mix together over low heat in a saucepan, until chocolate chips are melted. Let cool slightly, and spread over brownies. Chill and cut into squares.
04/10/2009 10:16:34 AM CDT
Carissa DiMuccio says ...
You'll have most of these ingredients on hand! If you don't have any mushrooms, use any veggies you have laying around. One time I substituted the mushrooms with broccoli florets with great success! Vegan "Chicken" Marsala 3 tbs. olive oil 1 large onion 8 oz. assorted mushrooms (cremini, button, shitake, etc.) 1-8 oz. package seitan (or homemade) 1/2 cup whole-wheat flour (for dredging) 1/2 tsp. salt 1/4 tsp. Pepper 1/2 cup marsala wine Handful of parsley Pour 1 tbs. olive oil into 10 in sautee pan over medium high, and heat until hot but not smoking. Add onions to pan and sautee until golden (about 5 minutes). Add mushrooms and cook until tender (about 4 minutes). Pour onion and mushroom mixture into a dish and set aside. Add salt and pepper to whole wheat flour in a dish. Dredge the seitan in the flour and dust off excess. Add remaining olive oil to sautee pan and heat over medium high. Add seitan to the pan and cook on both sides until golden. Once golden, add marsala to the pan and deglaze. Turn down heat and simmer until sauce has thickened (about 2 minutes). Return mushrooms to the pan and turn to combine. Turn off heat, and garnish with parsley. Serve!
04/10/2009 9:53:26 AM CDT
Sarah @ Mum In Bloom says ...
I try to include natural recipes only on my blog and it is a challenge. One of the best blogs I've found for made-from-scratch recipes is Gina @ Home Joy's. She's a Mennonite mom who knows so much about living a little closer to the earth. Take a look and I think you'll agree. http://homejoys.blogspot.com
08/05/2009 3:46:49 PM CDT
Sarah @ Mum In Bloom says ...
Help replacing Velveeta in recipes! I love this soup but it calls for Velveeta. Is there anything you can suggest to replace it? Cheeseburger Soup 1 lb. ground beef 4 c. diced potatoes ¾ c. chopped onion ¼ c. flour ¾ c. shredded carrot 2 c. cubed Velveeta ¾ c. diced celery 1 ½ c milk 1 tsp. dried basil ¾ tsp. salt 1 tsp. Dried parsley flakes ½ tsp. pepper 4 T butter, divided ¼ c. sour cream 3 c. chicken broth Cut up all vegetables first. This will make process easier. Brown beef in large saucepan, drain and set aside. In same pan melt 1 tablespoon of butter add parsley and basil. Sauté onion, carrots, celery until vegetables are tender (about 10 minutes). Add broth, potatoes and beef. Bring to a boil, reduce heat, cover and simmer 10 to 12 minutes or until potatoes are tender. In small skillet, melt remaining butter. Add flour and cook for 3-5 minutes, stirring constantly. Add to soup, bring to boil. Cook and stir for 2 minutes, (longer if making more than 1 batch at a time), reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese is melted. Remove from heat; blend in sour cream. Makes 2 ½ quarts, serves 8.
11/05/2009 5:00:27 PM CST
James says ...
I am looking for you recipe for Cowboy Burgers, with Jalapenos
09/04/2010 1:00:55 PM CDT
Miekel says ...
I absolutely love the Turtle Brownies from Whole Foods. Anyone have the recipe? Thanks.
09/20/2010 2:25:31 PM CDT
jessica says ...
this is a very good recipe
09/26/2012 4:23:57 PM CDT

Pages